Zest from 1 orange (about 1 teaspoon) Juice from 2 oranges (about 2/3 cup, or 160 ml)

1 cup (235 ml) balsamic vinegar

1 cup (235 ml) Homemade Beef Stock

2 cloves garlic, minced

1 medium onion, sliced

2 sprigs fresh rosemary Cauliflower Rice or Squash Noodles, for serving

1 Sprinkle the ribs with salt and pepper.

Place them in a 4- or 6-quart (3. 8 or 5. 7 liter) slow cooker.

2 In a large measuring cup, combine the orange juice and zest, vinegar, beef stock, and garlic.

3 Place the onion and rosemary over the beef and pour the liquid mixture over the top.

4 Cover and cook for 8 to 10 hours on low (or 4 to 5 hours on high) until the rib meat pulls away from the bone easily with a fork.

5 Transfer the ribs to a serving dish and spoon some of the cooking juices over the top.